Everyone complains about the dryness of a flat. I have cooked many with my #2 from select on up. NEVER had a dry one. However, I brine & inject them (at the minimum, I brine). And, I never wrap. Now I get choice packers nearby for less than $3/lb. The flats are usually substantially more / lb. So, no more flats but I still brine & inject. Now, I usually have vacsealed chunks in the freezer when friends & family don't clean me out.